CS Flavors Research Articles

Conditioned preference and avoidance induced in mice by the rare sugars isomaltulose and allulose

Isomaltulose, a slowly digested isocaloric analog of sucrose, and allulose, a noncaloric fructose analog, are promoted as "healthful" sugar alternatives in human food products. Here we investigated the appetite and preference conditioning actions of these sugar analogs in inbred mouse strains. In brief-access lick tests (Experiment 1), C57BL/6 (B6) mice showed similar concentration dependent increases in licking for allulose and fructose, but less pronounced concentration-dependent increases in licking for isomaltulose than sucrose. In Experiment 2, B6 mice were given one-bottle training with a CS+ flavor (e.g., grape) mixed with 8% isomaltulose or allulose and a CS- flavor (e.g., cherry) mixed in water followed by two-bottle CS flavor tests. The isomaltulose mice showed only a weak CS+ flavor preference but a strong preference for the sugar over water. The allulose mice strongly preferred the CS- flavor and water over the sugar. The allulose avoidance may be due to gut discomfort as reported in humans consuming high amounts of the sugar. Experiment 3 found that the preference for 8% sucrose over 8% isomaltulose could be reversed or blocked by adding different concentrations of a noncaloric sweetener mixture (sucralose + saccharin, SS) to the isomaltulose. Experiment 4 revealed that the preference of B6 or FVB/N mice for isomaltulose+0.01%SS or sucrose over 0.1%SS increased after separate experience with the sugars and SS. This indicates that isomaltulose, like sucrose, has postoral appetition effects that enhances the appetite for the sugar. In Experiments 5 and 6, the appetition actions of the two sugars were directly compared by giving mice isomaltulose+0.05%SS vs. sucrose choice tests before and after separate experience with the two sugars. In general, the initial preference the mice displayed for isomaltulose+0.05%SS was reduced or reversed after separate experience with the two sugars although some strain and sex differences were obtained. This indicates that isomaltulose has weaker postoral appetition effects than sucrose.

Rats learn to prefer the late-consumed flavor over the early-consumed flavor in a multi-flavored meal paired with oral glucose and corn oil

Conditioned flavor preference (CFP) is established by association: where a neutral flavor (conditioned stimulus, CS) is paired with orosensory and post-ingestive components of nutrients, including sugar and fat (unconditioned stimulus, US). A previous study reported that rats can learn to prefer flavors that they consumed earlier and later in a multi-flavored solution paired with an intragastric infusion of glucose, but they expressed only a preference for a late-consumed flavor when they were tested after feeding (Myers and Whitney, 2011). This paradigm can be a suitable rodent model to explain how humans acquire a selective preference for routinely late-served “dessert” foods and why these foods remain attractive even in the absence of hunger. Here, we examined whether oral glucose (Experiment 1) or fat (Experiment 2) acts as a US for flavor preference learning processes in this paradigm. In Experiment 1, adult female rats under food restriction were trained in 16 daily sessions with two distinct flavor CSs in succession per session; eight CS(+) sessions in which two distinct flavor CSs (early(+), late(+)) were sequentially presented for 8 min each with oral glucose (12%) as a US, and eight CS(-) sessions in which different CSs (early(-), late(-)) were unpaired with the US. In the 30-minute two-bottle choice test, rats preferred late(+) over late(-) only when tested 90 min after consumption of normal chow (fed test) but not after overnight deprivation (hungry test). Early(+) was not preferred over early(-) in both tests. Moreover, a significant preference for late(+) over early(+) was observed only in the fed test, which is a unique feature of oral glucose-CFP. These results indicate that taste sensations of oral glucose promote a rewarding effect of late-onset glucose nutrients. In Experiment 2, separate rats were trained with the same conditioning paradigm, but used a caloric matched fat solution (5.3% corn oil) for a US. The results showed that they expressed stronger preferences for early(+) and late(+) relative to their respective CS(-) flavors in both tests. Similar to Experiment 1, it was observed in the fed test that there was a preference for late(+) over early(+) in oral fat-CFP. Taken together, the present results suggest that routine timing arrangements can cause qualitative differences in conditioned preferences between multiple flavors within a sugar or fat-containing meal in rats, and that rats prefer the late-consumed flavor over the early-consumed flavor in the absence of hunger.

Retention intervals enhance associative competition produced by a preexposed CS

Earlier studies have shown that a latent inhibitor is poor at competing for learning with another conditioned stimulus on a compound conditioning trial. Previous research also has shown that the poor conditioned response produced to a latent inhibitor can be reversed by a retention interval placed after conditioning and prior to testing the conditioned response. In the present conditioned taste aversion experiments, a CS flavor (“A”) was given CS-alone preexposures prior to a pairing of the CS with the US. A serial compound conditioning phase then occurred in which this CS was able to compete with an added novel CS (“B”) when the two CSs were paired with the US. However, prior to the compound conditioning phase, a retention interval occurred lasting either one day or many days (15 days in one experiment and 21 days in another experiment). It was found that the lengthy retention interval enhanced the competitive potential of the pretrained CS. These results show that treatments that enhance the expression of a CS-US association can also enhance the competitive ability of the CS.

Role of NMDA, opioid and dopamine D1 and D2 receptor signaling in the acquisition of a quinine-conditioned flavor avoidance in rats

A conditioned flavor preference (CFP) can be produced by pairing a flavor (conditioned stimulus, CS+) with the sweet taste of fructose. Systemic dopamine (DA) D1, D2 and NMDA, but not opioid, receptor antagonists significantly reduce the acquisition of the fructose-CFP. A conditioned flavor avoidance (CFA) can be produced by pairing a CS+flavor with the bitter taste of quinine. To evaluate whether fructose-CFP and quinine-CFA share common neurochemical substrates, the present study determined the systemic effects of DA D1 (SCH23390: SCH), DA D2 (raclopride: RAC), NMDA (MK-801) or opioid (naltrexone: NTX) receptor antagonists on the acquisition of quinine-CFA. In Experiment 1, food-restricted male rats were trained over 8 alternating one-bottle sessions to drink an 8% fructose+0.2% saccharin solution (FS) mixed with one flavor (CS−, e.g., grape) and a different flavor (CS+, e.g., cherry) mixed in a solution (FSQ) containing fructose+saccharin and quinine at 0.001–0.030% concentrations. In six subsequent two-bottle choice tests (1–3: two sessions each) with the CS− and CS+ flavors presented in FS solutions, only rats trained with 0.03% quinine displayed a CS+ avoidance in Test 1. In Experiment 2, rats received vehicle (Veh), SCH (200nmol/kg), RAC (200nmol/kg), MK-801 (100μg/kg) or NTX (1mg/kg) 30min prior to the 8 one-bottle training sessions with CS−/FS and CS+/FSQ (0.03% quinine) solutions. An additional vehicle group (Veh 0.06%) was trained with a CS+/FSQ containing 0.06% quinine. In the two-bottle choice tests, the Veh and RAC groups avoided the CS+ flavor in Test 1 only, whereas the SCH, MK801, and NTX groups significantly avoided the CS+ in Tests 1–3. The Veh.06% group trained avoided the CS+ in Tests 1 and 2, but not Test 3. In Experiment 3, Veh and SCH groups were trained as in Experiment 2, but were tested with CS flavors presented in 0.2% saccharin solutions. The SCH group avoided the CS+ flavor in Tests 1–3 while the Veh group avoided the CS+ in Test 1 only. Thus whereas DA D1, DA D2 and NMDA, but not opioid receptor antagonism blocked acquisition of sweet taste-based CFP, DA D1, NMDA and opioid, but not DA D2 receptor antagonism enhanced the CFA produced by the bitter taste of quinine.

Flavor Preferences Conditioned by Intragastric Monosodium Glutamate in Mice

The consumption of monosodium glutamate (MSG) solutions has been shown to reinforce preferences for MSG and for MSG-paired flavors in mice. These effects appear to have a strong postoral component, such that MSG detected in the gut is associated with concurrently consumed flavors. Two experiments investigated postoral MSG reward by infusing 400mM MSG intragastrically (IG) to C57BL/6 mice as they consumed a conditioned stimulus (CS+) flavor. An alternate CS- flavor was paired with IG water. In Experiment 1, the grape and cherry CS flavors were unsweetened, and intakes and preferences for the CS+ flavor were modest. Experiment 2 attempted to generate stronger preferences by adding 0.05% saccharin to the CS flavors. Sweet taste did enhance intakes during training and testing but did not significantly increase percent CS+ intake or persistence of the preference. However, only conditioning with the sweet CS+ resulted in the mice expressing a preference for oral MSG in an initial choice test with water. These findings extend recent studies demonstrating postoral MSG conditioning in rats.

Dopamine D1 and opioid receptor antagonism effects on the acquisition and expression of fat-conditioned flavor preferences in BALB/c and SWR mice

Sugar and fat appetites are influenced by unlearned and learned responses to orosensory and post-ingestive properties which are mediated by dopamine (DA) and opioid transmitter systems. In BALB and SWR mice, acquisition and expression of sucrose conditioned flavor preferences (CFP) are differentially affected by systemic DA D1 (SCH23390: SCH) and opioid (naltrexone: NTX) antagonism. The present study examined whether fat-CFP occurred in these strains using preferred (5%) and less preferred (0.5%) Intralipid solutions, and how SCH and NTX altered its expression and acquisition. Food-restricted mice drank flavored (CS+, e.g., cherry) 5% and flavored (CS−, e.g., grape) 0.5% Intralipid solutions in alternate 1h/day sessions. Six two-bottle tests with both CS flavors presented in 0.5% Intralipid occurred. Robust and comparable fat-CFP was observed in both strains. In Experiment 2, vehicle (Veh), SCH (50–800nmol/kg) or NTX (1–5mg/kg) were administered prior to two-bottle testing in an identical paradigm. Expression of fat-CFP was significantly reduced by SCH and NTX in BALB mice, and only by SCH in SWR mice. NTX produced significantly greater inhibition of fat-CFP expression in BALB versus SWR mice. In Experiment 3, separate groups of BALB and SWR mice received Veh, SCH (50nmol/kg) or NTX (1mg/kg) injections prior to daily one-bottle CS+ and CS− training sessions to assess acquisition effects. Six two-bottle CS+ vs. CS− choice tests were then conducted. Fat-CFP acquisition was significantly reduced in SWR mice by SCH, but not NTX, and was only mildly affected by both antagonists in BALB mice. SCH produced significantly greater inhibition of fat-CFP acquisition in SWR versus BALB mice. The pattern of SCH effects upon the expression and acquisition of fat-CFP in BALB and SWR mice was quite similar to that observed for sucrose-CFP, suggesting similar DA D1 receptor involvement in sugar- and fat-CFP in these mouse strains.

The CS–US delay gradient in flavor preference conditioning with intragastric carbohydrate infusions

Rats are able to associate a flavor with the delayed presentation of food, but the obtained flavor preferences are often weak. The present studies evaluated the effect of delay between a flavor CS and a post-oral nutrient US on the expression of conditioned flavor preferences. In Experiment 1, rats were trained with two CS flavors: one was followed after a delay by intragastric infusion of 8% glucose, and the other was followed after the same delay by intragastric water. Rats trained with 2.5, 10, and 30-min delays expressed significant (84–68%) preferences for the glucose-paired flavor whereas rats trained with 60-min delays were indifferent (51%). Experiment 2 examined flavor conditioning over a 60-min delay using 8 or 16% Polycose based on findings that orally consumed Polycose conditions preferences at this delay interval. The 8 and 16% Polycose infusions produced significant preferences which peaked at 62% and 73%, respectively. The ability to bridge these delays may allow animals to learn about slowly digested foods.

Development of learned flavor preferences

Rats, like humans, are born with only a few innate flavor preferences and aversions. Preferences retain great plasticity throughout the lifespan because they are sensitive to modification by experience. From an early age, rats can rapidly learn to prefer or avoid a flavor (conditioned stimulus, CS) that is associated with a positive or negative unconditioned stimulus (US). The US may be the mother's milk, social or thermotactile stimulation, or other food-related stimuli. Flavor-flavor learning occurs when the CS flavor is mixed with a naturally preferred (e.g., sweet) or avoided (e.g., bitter) US flavor. Flavor preferences and aversions are also produced by USs that have postoral positive (e.g., nutritious) or negative (e.g., toxic) actions. These types of learning appear to involve different behavioral and neural mechanisms as indicated by differences in conditioned responses, effective temporal parameters, resistance to extinction, and neurochemical mechanisms. New evidence indicates that flavor-nutrient preference learning can occur before weaning and influence food selection after weaning. Flavor conditioning not only affects food choice, but can also significantly increase food acceptance, that is, total consumption. Thus, from an early age, learning processes shape the feeding behavior of animals. While primarily serving an adaptive function, learning may play a role in biasing individuals towards excessive intake and weight gain.

Flavor preferences conditioned by intragastric ethanol with limited access training

In a prior study, ad libitum fed rats learned a strong preference (90%) for a flavored saccharin solution (conditioned stimulus, CS+) paired with concurrent intragastric (IG) infusions of 5% ethanol over another flavor (CS−) paired with water infusions in unlimited access sessions (22 h/day). The present study expanded the investigation of ethanol-conditioned preferences to limited access sessions (30 min/day). Experiment 1 revealed that ad lib or food-restricted rats failed to develop a CS+ preference using the same CS solutions (0.05% Kool-Aid+0.2% saccharin) and IG infusions that were effective with long-term training. Experiments 2 and 3 mimicked the parameters from a report of successful ethanol conditioning in deprived rats: ethanol (0.5 g/kg) or water was infused intragastrically 5 min before access to sweetened CS solutions flavored with HCl or NaCl. Rats learned to prefer the ethanol-paired CS+ when the flavors were mixed with 5% sucrose but not when mixed with 0.2% saccharin. Experiment 4 revealed that 5% sucrose solutions flavored with 0.25% Kool Aid also supported flavor preference conditioning by IG ethanol (0.5 g/kg). CS+ preferences were obtained in rats trained with ethanol infused 5 min before or concurrent with CS+ intake, but not in rats trained with ethanol infused 30 min before CS+ intake. These data confirm that flavor preferences can be conditioned by IG ethanol using a limited access procedure. However, in contrast to 22 h/day training, 30 min/day training requires more intense CS flavors and a nutritive sweetener. The preference reinforcing actions of ethanol may develop slowly and are thus most effective with long training sessions or when intense CS flavors are used in short training sessions.

Conditioned acceptance and preference but not altered taste reactivity responses to bitter and sour flavors paired with intragastric glucose infusion

Nutrient-conditioned flavors preferences are thought to involve an increase in flavor palatability (hedonic evaluation). Consistent with this view is the recent finding that a sweet flavor paired with intragastric glucose infusions elicited more hedonic taste reactivity (TR) responses than did an alternative sweet flavor paired with intragastric water. The generality of this finding was examined by conditioning preferences for inherently avoided nonsweet flavors. Rats were trained in 20 h/day and then 30 min/day sessions with a CS+ flavor (sour citric acid or bitter sucrose octaacetate) paired with intragastric 16% glucose infusion, and the opposite flavor (CS−) paired with intragastric water. Glucose conditioning increased the CS+ acceptance in one-bottle tests and produced a 95% CS+ preference in two-bottle sessions. Yet, TR responses to brief intraoral infusions of the two CS flavors did not differ, even after extensive testing. Subsequent choice tests revealed that a 1% fructose solution was preferred to the CS−, whereas the CS+ was preferred to 1% and 2% fructose and equally preferred to 4%, 8%, and 16% fructose. These results indicate that strong nutrient-conditioned flavor preferences are not always associated with increased flavor palatability as measured by TR tests. Therefore, nonhedonic processes, perhaps increased incentive salience, appear to mediate the enhanced preference and acceptance conditioned by postingestive nutrient actions.

Conditioned enhancement of flavor evaluation reinforced by intragastric glucose: II. Taste reactivity analysis

Rats learn to prefer a flavor that is paired with intragastric (IG) glucose infusion, which may represent a learned shift in the hedonic evaluation or palatability of the flavor. The present study used the taste reactivity (TR) test to infer nutrient-conditioned changes in flavor palatability. Rats were first conditioned in 20-h/day and then 30-min/day sessions to associate a flavored saccharin solution (the CS+) with IG infusions of 16% glucose, and a different flavored saccharin solution (the CS−) with IG water infusions. They strongly preferred the CS+ to the CS− in two-bottle intake tests. When next tested with brief intraoral (IO) infusions of the CS flavors, the rats exhibited significantly more hedonic TR responses to the CS+ flavor than the CS− flavor, which indicates an enhanced hedonic evaluation. A subsequent series of two-bottle tests established that the CS− flavor was equally preferred to 3% fructose, whereas the CS+ flavor was equally preferred to 16% fructose. In addition, the difference between the TR responses to 3% and 16% fructose paralleled the difference between the TR responses to CS− and CS+. These findings support the idea that pairing flavored saccharin with the postingestive effects of glucose produces a learned shift in palatability comparable to that produced by increasing the concentration of a sugar solution.

Flavor preferences conditioned by intragastric infusion of ethanol in rats

Sprague–Dawley rats were trained 22 h/day to associate a flavored solution [conditioned stimulus (CS+)] with intragastric infusions of 6% ethanol and another flavored solution (CS−) with water infusions. The infusions were matched to the CS intakes so that the animals determined their timing and size. In Phase 1, chow and water were available ad libitum, and both CS flavors were initially sweetened with saccharin that was then faded out. The rats displayed a preference for the CS+ over the CS− under both reinforced and extinction conditions. When food-restricted in Phase 2, the rats displayed an increased preference for the CS+. In Phase 3, the rats were fed ad libitum chow and given preference tests with the CS+ paired with ethanol infusions of increasing concentration (6%, 12%, 18%, and 24%). Their preference for the CS+ over the CS− persisted, and self-administered ethanol dose increased with concentration to 5 g/kg/day. The ethanol-based conditioned flavor preference resembled those conditioned by carbohydrate and fat infusions, suggesting that at least some of reinforcing ability of ethanol may be related to its postingestive nutritive effects.

Super-latent inhibition with delayed conditioned taste aversion testing

In three conditioned taste aversion experiments with rats, latent inhibition (LI) was examined as a function of the time interval (1 or 21 days) between the conditioning and the test phases. In Experiments 1 and 2, the effects of US intensity on LI were examined. LI increased in the 21-day condition, as compared with the 1-day condition, with medium and high US intensity, but not with weak US intensity. Groups not preexposed to the CS flavor had similar aversions when testing was conducted 1 day after conditioning, as compared with 21 days. In Experiment 3A, delay-induced super-LI was obtained when the delay was spent in the home cage and the experimental stages took place in a different context (as in Experiments 1 and 2). In Experiment 3B, when all the stages, including the delay period, were conducted in the home cage, there was no super-LI effect. The modulation of delay-induced super-LI as a function of US intensity and context extinction is discussed in relation to association deficit and retrieval interference theories of LI.

Conditioned changes in appetitive and consummatory responses to flavors paired with oral or nutrient reinforcement among adult rats

Recent studies of the behavioral organization of conditioned flavor preferences have suggested the involvement of at least two separate learning systems—an appetitive response system sensitive to the oral hedonic properties of the reinforcer, and a consummatory response system sensitive to its nutrient properties. However, these prior studies were conducted with weanling rats, that differ from adults in terms of their prior experience with food, their learning competencies, and the peculiar ontogenetic constraints on their behavior. It is, therefore, unknown whether flavor preference behaviors are similarly organized in adult rats. In this experiment, adult rats were trained to associate a specific CS flavor with either the sweet taste or the postingestive nutrient effects of sucrose. Conditioned appetitive orienting and consummatory oral responding to the CS flavors were then measured. Unlike weanling rats, adult rats exhibited both conditioned appetitive behavior and conditioned consummatory behavior in response a CS that was previously paired with either oral hedonic or nutrient reinforcement. These results suggest a set of important developmental changes in the neurobehavioral mechanisms of flavor preference learning in the postweaning period.

The composition of the maintenance diet alters flavor-preference conditioning by intragastric fat infusions in rats

Prior studies indicate that intragastric (IG) fat infusions condition only weak flavor preferences in chow-fed rats using brief daily training sessions. The present study attempted to facilitate fat conditioning by feeding rats a high-fat maintenance diet or by adding an oily flavor to the conditioning stimuli. In Experiment 1, rats were fed restricted rations of either a chow-corn oil mixture (48% energy as fat, HF group) or regular chow (12% fat, LF group). During 1-bottle training sessions, drinking a flavored (CS+, e.g., cherry) saccharin solution was paired with IG fat (7.1% corn oil emulsion). On other days, an alternate flavor (CS−, e.g., grape) was paired with IG water. In subsequent 2-bottle tests between the CS+ and CS− flavors, the HF rats displayed a stronger CS+ preference than the LF rats (90% vs. 62%). Experiment 2 tested the effect of a semisynthetic HF maintenance diet (48% fat energy), using a conditioning procedure similar to that of Experiment 1. The rats displayed only a moderate (72%) CS+ preference. When switched to the chow-oil maintenance diet and retrained with new CS flavors, they developed a 90% CS+ preference. In Experiment 3, chow-fed rats were trained and tested with oily CSs (i.e., 2% corn oil was added to flavored saccharin solutions). They failed to show a preference for the CS+ paired with IG oil. Thus, increasing the level of fat in the maintenance diet can greatly enhance preference conditioning with IG fat, but the amplitude of the effect is influenced by the composition of the high-fat food. In contrast, adding a fatty flavor to the conditioning stimuli did not improve fat conditioning.

Carbohydrate- and protein-conditioned flavor preferences: Effects of nutrient preloads

Food-deprived rats were trained to associate one flavor (CS Prot) with intragastric (IG) infusions of protein (PROT; 10% calcium caseinate), a second flavor (CS CHO) with IG infusions of carbohydrate (CHO; 10% protein), and a third flavor (CS−) with IG water infusions during 30 min/day training sessions. (The CS flavors were cherry, grape, and orange saccharin solutions.) In subsequent two-bottle tests the rats reliably preferred both the CS Prot and CS CHO to the CS− and equally preferred the CS Prot and CS CHO. The preference for the two nutrient-paired flavors was not altered by IG preloads of PROT or CHO delivered CS Prot + IG PROT 45 min prior to test selectively increased the preference for the CS Prot and CS CHO, respectively. In subsequent gastric-only and oral-only tests single IG preloads of PROT and CHO, but not CS Prot and CS CHO preloads, selectively altered the rats' preference for CS CHO vs. CS Prot. In a second experiment with new rats, oral + gastric preloads again selectively altered the preference for the CS CHO vs. CS Prot, but gastric-only preloads failed to have this effect. These results demonstrate that rats can learn to associate different flavors with the postingestive effects of different nutrients, and modify their flavor preferences after nutrient preloads. Oral + gastric preloads were most effective in altering flavor preferences, whereas gastric-only preloads had inconsistent effects and oral-only preloads were ineffective.

Flavor preference produced by intragastric polycose infusions in rats using a concurrent conditioning procedure

Prior studies demonstrate that nondeprived rats learn to prefer a flavor (the CS+) paired with intragastric (IG) nutrient infusions over another flavor (the CS−) paired with IG water infusions when the flavors are presented on alternate days. The present experiment determined if a nutrient-based preference could be established when both flavors were concurrently available. Adult female rats were fitted with two chronic gastric catheters and were given ad lib access to chow and two flavored solutions (a bitter sucrose octaacetate solution and a sour citric acid solution). Using an automated infusion system, consumption of the CS+ flavor was paired with IG infusions of 32% Polycose, and consumption of the CS− flavor was paired with IG infusions of water. Seven of the eight rats tested developed a strong flavor preference for the CS+ over the CS−; their CS+ preference increased from 53% on day 1 to 95% on day 8. (The remaining animal eventually displayed a 97% CS+ preference after it received one-bottle training with the CS flavors.) During the first several days of training, the rats tended to drink primarily one flavor per day, and consumed primarily one flavor per drinking bout. This provided them with relatively discrete flavor-consequence experiences that presumably facilitated flavor preference conditioning.

Flavor preferences conditioned by intragastric fat infusions in rats

The present series of experiments determined if rats would learn to prefer cue flavors that were paired with intragastric (IG) infusions of fat. Adult female rats were fitted with gastric catheters and were trained to drink a flavored (CS+) solution, e.g., cherry-water, associated with IG infusions of a corn oil emulsion. On other days, an alternately flavored (CS−) solution, e.g., grape-water, was paired with IG infusions of water. The preference between the CS solutions was then assessed with 2-bottle choice tests. In Experiment 1, food-restricted rats were given saccharin-sweetened CS solutions for 10 min/day followed by IG infusions of a 7.1% oil emulsion or water. In subsequent choice tests they displayed a small (60%) but significant preference for the CS+ solution. In Experiments 2–5, rats had access to the CS solutions for 20 or 23 hr/day; drinking the CS solutions automatically triggered IG infusions of oil or water (electronic esophagus preparation). Infusions of 7.1% oil failed to produce a significant preference for the CS+ solution in rats given ad lib access to chow, and offered unsweetened CS flavors. Increasing the oil concentration (14.5% and 29%) did not facilitate the formation of a preference, nor did infusing the rats with a preingested oil emulsion. However, rats restricted to 2 hr/day access to chow, and 20 hr/day access to the CS solutions acquired a significant (85%) preference for the CS+ flavor; subsequent training and testing with saccharin-sweetened CS solutions increased the preference for the CS+ flavor to 95%. Ad lib fed rats trained with saccharin-sweetened CS solutions also developed a reliable preference (76%) for the CS+ flavor paired with IG oil; this preference persisted during four extinction tests when both CS+ and CS− flavors were paired with IG water. These results demonstrate that, as with other macronutrients (carbohydrate, protein), the postingestive effects of fats can condition flavor preferences, and suggest that the postingestive actions of nutrients play an important role in food selection and reward.

Sterch-based conditioned flavor preferences in rats: Influence of taste, calories and CS-US delay

Six experiments examined the rat's preference for flavors associated with hydrolysed starch (Polycose) solutions. Hungry rats developed a preference for a flavor (CS+) mixed into a saccharin-sweetened 16% Polycose solution over a flavor (CS-) mixed in saccharin-water. The addition of acarbose, a drug which inhibits starch digestion, to the Polycose solution blocked the flavor preference. This finding indicates that it is the postingestive rather than the taste properties of Polycose that condition flavor preferences. Rats also developed a preference for a CS+ flavor that preceded the ingestion of a Polycose solution by 10 min. This flavor conditioning, however, was not obtained in all experiments. Some CS flavors may be more effective than others in producing conditioned flavor preferences over a delay. Preference conditioning over a delay was facilitated when the rats had previously learned that the taste of the US (Polycose) was not associated with rapid caloric repletion; this was accomplished by giving the rats prior exposure to a Polycose + acarbose solution. Rats with such pre-exposure learned to prefer a CS + flavor that preceded by 10 to 60 min the consumption of a Polycose solution (without acarbose). The results demonstrate that calorie-based flavor preferences can be conditioned over a delay, but conditioning is influenced by the nature of the CS and US stimuli used.

Effects of the intertrial interval on taste-aversion learning in rats

Variations in the intertrial interval (ITI) between two taste-aversion conditioning trials indicated that more saccharin-aversion learning occurs with longer ITIs (Experiments 1, 2 and 4). Two conditioning trials separated by 35 min did not produce stronger taste aversions than a single saccharin-lithium pairing; however, stronger conditioning was evident when the two trials were administered with a 3-day intertrial interval. Independent evaluation of saccharin and lithium exposure as possible sources of proactive and retroactive interference suggested that poor conditioning at short ITIs occurs because lithium treatment during Trial 1 interferes with conditioning during Trial 2 (Experiment 2). Assessments of the unconditioned suppression of activity (Experiments 3) and novel-fluid intake (Experiment 4) indicated that drug treatment was effective during both conditioning trials regardless of the intertrial interval. Furthermore, with a 35-min ITI (but not with a 3-day ITI) drug treatment in Trial 1 persisted long enough to summate with the unconditioned responses to drug treatment in Trial 2. These findings are consistent with the idea that with short ITIs the lingering effects of the US from Trial 1 overshadow or mask the CS flavor in Trial 2, and this interferes with the conditioning that Trial 2 would otherwise produce.